Recipes

Lasagna

So you think going vegan means you have to give up your favorites? Nah no way! We the vegan people of the world are out to prove that wrong. This is the best Vegan Gluten Free Lasagna ever! First of all to eat vegan food you have to go into eating with an open mind & it’s better && you eat it knowing you just saved an animal!

I have non vegans tell me that this was better than regular lasagna. That statement makes me smile real big because no animals were harmed in creating this masterpiece. 

vegan gluten free lasagna

Making the Tofu Ricotta

Believe it or not this is so good and blends up perfectly to spread.

vegan gluten free lasagna

I put this together as follows because I’m horrible at taking pics during the process. First a little sauce, I use Classico because I love their jars and I keep the glasses. So first sauce, then gluten free noodles, then ricotta mixture, then more noodles. Repeat process until you end up with sauce. Bake it at 350 for about 30 mins or until it looks pretty done and top it with your favorite cheese. I used Follow Your Heart mozzarella and it was awesome!!

vegan gluten free lasagna

Here is what it looks like and again because I forgot I got a half way through the pan shot!

vegan gluten free lasagna

Then I got this shot, it was just to good to even show you. 😉

Here’s the recipe

Lasagna

Ingredients

  • 2- boxes of *GF lasagna noddles
  • 1- 16 oz container of fresh spinach or frozen 
  • 2- 16 oz of extra firm tofu
  • 2- Tbsp of coconut sugar (optional)
  • 1/2- cup non dairy milk more if needed
  • 1- tsp garlic powder or 4 garlic cloves
  • 3- Tbsp lemon juice or a whole lemon
  • A hand full of chopped fresh basil
  • 2- tsp salt
  • 3- Tbsp Nutritional Yeast (My not so secret ingredient)
  • 2- jars of sauce you like 

Instructions

  1. Add all ingredients except noodles and sauce into food processor. Blend until smooth. Taste to see if you need anything add more nutritional yeast if needed.
  2. Now your ready to assemble. Layer as follows or be a rebel do what you want but here is how I did it. Layer of sauce, then Layer of *GF noodles, then ricotta mixture and then another layer of noodles. Repeat ending with sauce. I baked at 350 for about 30 mins or 25 mins because I have a very impatient husband. Then topped with Follow Your Heart mozzarella and Parmesan then let that melt.  
http://scatterbrainedvegan.com/2017/08/18/lasagna/

UPDATE: For a meal prep this is perfect. Instead of using a 9×13 pan I use 2 8×8 glass pans with covers. I prepare the lasagna without the top layer of cheese then cover and pop in the freezer. When ready to use pull it out let it thaw for about 20 minutes and then cook it as usual. It tastes just as good as the first day!

 

If you have any favorite recipes let me know I am always willing to try new things!

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